For the chili pepper paste: 15 goat’s horn peppers
1 cup apple cider vinegar
2 cloves garlic for grinding
½ tsp cilantro seeds
Salt to taste, 3 tbsp oil
Step 1 – Soak the chili peppers in vinegar for 12 hours.
Step 2 – Carefully wash and trim the pork shoulder. If necessary, pass it over a flame on the stove to singe off any hairs.
Step 3 – Cover the pork with boiling water in a large pot. Add bay leaf, oregano, carrot, onion, garlic, celery, salt and pepper. Bring to a boil, cover and cook for approximately 90 minutes.
Step 4 – Let cool in its juices.
Step 5 – Separately, remove the chili peppers from the vinegar, reserving the liquid. Remove the pulp with a sharp knife and then grind in a mortar with the garlic, salt and cilantro seeds. Add oil and a few tablespoons of vinegar to the mixture.
Step 6 – Remove the pork shoulder from the broth, pat dry and cover with the chili pepper paste on all sides. Serve cold or hot.